- 1 T butter 100 g, plus
- 3 T dark brown sugar
- 1 cinnamon stick
- 4 star anise whole
- 250 g arborio rice
- 2 cups milk (at room temperature)
- 1 x 410 g coconut cream can
- Pomegranate rubies, to serve
Place a large, thick-bottomed saucepan over a low heat. Add 100 g butter together with the sugar and spices and gently fry until combined and fragrant. Add the rice and stir through until the grains are thoroughly coated.
Add a little milk and stir until absorbed. Continue until the milk is finished, then do the same with half the coconut cream, adding a little at a time, stirring frequently and allowing the liquid to be absorbed before each new addition.
It should take 15 to 20 minutes for the grains to puff up and take on a slightly nutty bite – add more coconut cream if required.
Remove from the heat and stir in the remaining butter, then let the dish sit for a few minutes.
When ready to serve, spoon into shallow bowls and scatter with pomegranate rubies.